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Taco Soup makes for great party fare because you won’t spend a lot of time in the kitchen, and it’s very hearty.  Like a chili, this pairs well with a slightly chilled bottle of Grenache – one of my favorites is actually a blend.

Ingredients:

• 1 lb ground bison (or ground beef)
• 1 Taco Seasoning packet
• 1 15 oz can Kidney Beans
• 1 15 oz can Black Beans
• 1 15 oz can corn
• 1 15 oz can diced tomatoes
• 1 15 oz can tomato sauce
• 1 9 oz can olives (drained)*
• 1 can water

*NOTE:  I only drain the can of olives because their brine is so very salty.

In a medium sized skillet, over medium-high heat brown the meat, seasoning only mildly.

Then in a large pot – or crock pot, add in all your ingredients.  Let simmer for approximately 1 hour.  This is a great one to start at the very beginning, so it’s simmering along while everything else is happening.

Boneless wings are not that daunting at all.  I’ve taken to making them because my boyfriend Chris is not a huge fan of eating meat off the bone.  (I agree – the veins in chicken wings leave me feeling a little – blech.)

Ingredients:

• 6 chicken breasts
• 3 cups bread crumbs (I use plain, but if you like the garlic and herb go for it!)
• 1 cup flour
• 6 eggs
• 3 TBS milk
• pinch or two of salt
• fresh ground pepper
• 1 cup of good oil – canola or olive

First, cut each chicken breast into approx. 3 inch strips.  Beat the eggs, and add the milk, stirring again

Mix the flour and bread crumbs, add salt and fresh ground pepper.

Pour your oil into a large skillet and get it heating over med-high heat.

Set up an assembly line.  Cut up chicken pieces, eggs, bread crumb mixture.  Dip one or two pieces of chicken into the egg mixture at a time, then the breadcrumbs – making sure to coat well.  Then into the hot oil.  You want the oil to sizzle when you drop them in, so make sure it’s hot , but not smoking.

Keep an eye them – they should not be much longer 2-3 minutes, before you need to turn them.

Drain the wings on a plate lined with paper towels.

Now – these are fun because you can shake them or dip them.  Just know that the sauce is as easy as doubling the brisket sauce and setting half aside for this.  Or if you are culinary goddess you can set half the sauce aside and then add in some other flavors to really keep your guests on their toes.  I know some people really love their wings spicy – so add in a couple more dashes of hot pepper sauce!  Serve up plain or if they are super spicy add some ranch and celery sticks for true wing connoisseurs.  Anything spicy goes well with Gewurztraminer and my new favorite is from Hermann J Wiemer Vineyards.

Superbowl Sunday is one of the greatest things about the New Year, a day that is perfect for entertaining with appetizers and small bites.  Add wine to the mix and you have a classy shindig – and more room for food . . . ever notice how beer just makes you full?

For a simple yet tasty Superbowl Party my menu looks like this:

Hummus & Roasted Red Pepper dips with pita chips
Almost Famous Boneless Wings with Spicy Bar-B-Q sauce
Beef Brisket Sliders
Taco Soup

Today we are going to jump right in with the dips.

Hummus has become a more mainstream food item, but some people still don’t understand how easy it is to make.  My boyfriend, Chris, is the Hummus pro in our house.  Here is his favorite way.  The Roasted Red Pepper dip is a spin off, and delicious.

Hummus:
2 cans Garbanzo beans – drain off most of the water
1 lemon – juiced
1 TBS Tahini *
1 TBS +/- Cumin
3 TBS olive oil
3 cloves roasted garlic *
1-3 TBS of balsamic vinegar

*NOTE:  Tahini is a sesame seed spread.  It may be difficult to find – look in the peanut butter section or the natural foods section of your grocery store.  To make the roasted garlic – simply wrap in foil and drizzle with a little olive oil then put in the oven at 325° for 20-30 minutes .

Put all ingredients in a blender or food processor and blend until it’s smooth and creamy.  Some people like it a little thicker so it’s more of a spread, but if you add a little extra olive oil, it makes it velvety and scrumptious.  Place in the refrigerator for an hour or so to let the flavors fuse.  P.S.  If you have leftovers – it’s great on a sandwich.

Roasted Red Pepper dip:
1 Jar of Roasted Red Peppers, drained
1 cup pecans (toast them for more flavor)
3/4 cup plain bread crumbs
3 TBS molasses
1 lemon – juiced
3 TBS olive oil
1/4 teaspoon cumin
1/4 teaspoon paprika

Place pecans and bread crumbs in a blender or food processor and pulse until finely ground.  Remove from the blender.  Add the red peppers, molasses, lemon juice, cumin and paprika and blend until smooth.  Add the pecans and bread crumbs back in and blend again.  Finally add the olive oil in a thin stream while blender/processor is on a low speed.

Serve dips alongside a variety of crackers, pita or even tortilla chips.  They also go great with a sliced baguette or warmed pita bread.

$16.00 (free shipping)

One of my favorite things about wine is cooking.  The two may seem slightly unrelated to you, but if you love to cook, then finding the right wines to go with your favorite recipes is exciting and important.  (Especially if you are entertaining!)

I am lucky to work in the wine industry and to have the opportunity to taste wines I might not come across in the local grocery store.  After tasting the 2005 Manzoni Chardonnay I decided to try it with one of my favorite pasta dishes – Shrimp Scampi and Linguine.  This dish is very easy, so even if you are a first time chef, it should turn out perfect.  The recipe below is similar to the one found here, created and published by the Barefoot Contessa, but I have changed a few things for my own selfish pleasure.

Shrimp Scampi and Linguine

1/2-1 lb Linguine noodles (I just eyeball it)
1 lb large shrimp, peeled and deveined
4 TBS unsalted butter
couple good glugs of olive oil (2-3 TBS)
3-5 garlic cloves minced
1/2 cup flat leaf parsley – finely chopped
zest and juice from 2-3 lemons

seasonings:
fresh ground black pepper
red chili flake

Boil water in a big pot – noodles like to swim – and pour in a little olive oil.  Cook noodles to package instructions or about 10 minutes.

$28.00

Once you get the noodles cooking, get your butter melting in the olive oil over medium low heat – heavy bottomed saute pans are the best.  Once the butter is melted, add your minced garlic, and watch it closely so that it doesn’t burn.  After a minute or so (the garlic should be really fragrant), add your shrimp and some freshly ground pepper, about 5 or 6 turns. Cook until the shrimp have turned pink (maybe 6 or 7 minutes), continuing to stir them around the whole time so that they cook evenly.  Turn of the burner, then add in your lemon zest and juice, the chopped parsley, and a pinch or two of red chili flake.  (Be careful with the chili flake, a little goes a long way.)

After you drain the noodles, put them back in the pot and add your shrimp scampi.  Using a fork and spoon toss all ingredients to ensure the noodles are well coated.  Serve immediately.

I try to prepare the garlic, lemons, and parsley before getting started which makes it really easy to put together.  Another great wine to try with this recipe is the the 2006 St. Supery Virtu.  A white bordeaux blend, and while rich, will be a nice crisp complement to the buttery shrimp.  Enjoy!